If you remember my challenge with Dana from I’ve got Cake and how much fun we had while working on that post, I’m sure you won’t be surprised that I decided to face another challenge. I’ve been following Ginger from Ginger&Bread, and we agreed on making something which always scares us. You know one of those family recipes, that you’ve always wanted to make, but you never had enough courage to try- sounds a bit like Woody Allen I know, but basically that’s what it was. From one conversation to another, we decided to go for cheesecakes, as these ones usually sound complicated and time consuming. Maybe you are not going to believe it, but this is really my FIRST cheesecake I’ve ever made! It’s my mom’s recipe and I’ve always thought it was a very difficult one to follow. Until I made it. Now I think it’s was OK- once you read the recipe carefully and follow all the steps it’s pretty easy- but still requires a lot of time. I honestly admit I went for the easier one from my mom’s “collection”- the one with 24 eggs will have to wait until next time. I decreased the ingredients for about half, and the cake was huge anyway. Make sure you buy good quality cheese- please do not use Philadelphia 😀 Unless you really have to! And yes, this is not a cake for a diet time- and I’m trying to be a good girl and behave- but enough to say my boyfriend and I had almost half of it on Sunday. It was still warm! This cake is a perfect Sunday dessert, so let’s go baking!

750 g of white cheese- 30% of fat, you can also mix 15% and 30% of fat

100 g of butter

6 eggs- medium sized

200 g of sugar

2 tablespoons of potato flour

1 teaspoon of baking powder

vanilla sugar

canned peaches- 1 big tin of 450 g is enough- you need around 6-7 halves- cut them into smaller pieces

Method

The Dough

On a working surface place together flour, sugar, butter- chop it- and the cocoa powder. Combine all ingredients together and knead the dough until you’re able to shape a ball, like on the picture below. Once ready, cut it in half and place it in the freezer for about 40 min.

The Cheese filling

In advance separate the eggs- yolks from the whites. Whisk the whites and set aside.

In a glass bowl prepare the fromage. I used a blender to make its consistency smooth.

In a big glass bowl mix together the eggs, sugar, vanilla sugar and butter. Start adding the cheese gradually, until the mixture is nicely creamy.

When you finish adding the cheese, add also the potato flour, baking powder and now you can combine the mixture with the whites. Remember- if you want the cake to be puffy, do not use the food processor to do this. Add gradually the whites, and mix everything slowly. There is no rush. Combine all ingredients evenly.

Prepare the baking form- mine has the diameter of 26 cm. Preheat the oven.

You can take out the dough from the fridge. Now we have to cover the bottom of the baking form- grate one half of the dough, and make sure the bottom is covered evenly like on the pictures below.

Place the cheese filling on the form and place the peaches on the top of the cheesecake.

The very last step is to grate the second half of the dough over the cake. Make sure you cover it evenly. Once done, place the cake in the oven for 1 hour.

One main rule when you bake a cheesecake- no “helpers” in the kitchen trying to open the oven and check if it’s ready! Leave it there in peace and let it get as big as possible 🙂 After 45 min you can try to open the oven and have a quick look. What I did, I left it in the hot oven for another 15 min, after I switched it off.

I have to say I’m very proud of the final result! This recipe is perfect, and it looks like the success is guaranteed! Try and let me know if you liked it. Oh and don’t forget to go & check Ginger’s blog. I’m heading there right now. I’m very curious of her cake!

Yes, the potato flour does help to bind it- I only followed my mom’s instructions! She was on the phone asking me all the time if everything went fine imagine! Thank you so much Bonnie, always a pleasure to have you here 🙂

Wow, your first time making cheesecake?! I can hardly believe that looking at this beautiful creation. To be honest, I have never had cheesecake with peaches cooked into it before, but this looks fabulous. I was on a cheesecake making craze this past month once I made my first one, too, and will probably keep making them as long as someone eats them. Recipe printed and going into my to-try pile!

It’s true, it was my first one. I was a bit stressed because it was a challenge and I didn’t have time t repeat it, but fortunately it worked out! I love this recipe, my mom has been making it for years now. I hope you will get a chance to make it 🙂

OMG Marta! That cheesecake looks ridiculously good!!! Chocolate and peaches in a cheesecake! Yum! I am trying very hard not to lick the screen 😀 I am looking forward to that recipe with the 24 eggs! That must be the BOMB!! I need to do one of these challenges with you, sounds like so much fun!

Naina just tell me when and I’m on it!! I could try some of the Indian cuisine recipes, Im still very much a beginner to this cuisine and I’m sure I could learn from you a lot! It would be nice to make my boyfriend happy even more often 😀 by the way did you see that Dimple has chosen one of the cheesecake pictures I shared with the group as a cover for this week!! She let me know just today, it made my day!

Thank you so much! Yes, my mom couldn’t wait for me to call her and let her know how it went haha it was so much fun to make it next time I will go for the 24 eggs version- it’s good for Christmas when you have the family over. Thank you for your comment 🙂

Oh ,y God! This looks absolutely stunning! I can’t get over the idea of adding a little cocoa to the dough, that’s ingenious! One question, though, regarding your white cheese: is that fromage frais? It looks much drier than the one we get here (I used the 30% one in the end … after the disaster with the full fat version ;-))

Haha yes, this is the fromage frais- but in Germany I think it’s called quark-By the way I bought it in a Russian shop. I was thinking at the beginning of replacing it with some ricotta to make it more fancy, but it would not be the same!! It has to be made the way my mom makes it. I couldn’t use the full version recipe because this cake is huge- and I still have some in my fridge after sharing it with my team in the office.So 12 eggs even if now I know I could do it, I would have to feed the whole office with it. Next time 24 I promise!